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Soup of the Day: Curried Cauliflower Soup

I love curry, I love soup, and if January doesn’t inspire you to make soup, I don’t know what would. I found this recipe because I had a head of cauliflower that I needed to use. This soup is very flexible — you can can nearly any root vegetable, make it with water or broth, and decide whether or not you want to add dairy. Note: An immersion blender is needed to blend this soup.

Ingredients:

1 tablespoon olive oil

1 onion, chopped

1 clove garlic, minced

2 stalks celery, chopped

1 carrot, peeled and chopped

1 teaspoon salt

1/4 teaspoon chili powder

1/8 teaspoon curry powder

1/8 teaspoon ground cumin

1/8 teaspoon ground coriander

1/8 ground cinnamon

6 c. water or broth

1 head of cauliflower (chopped)

1 potato, peeled and cubed

Shredded cheddar cheese, for garnish (and/or sour cream)

Instructions:

In a medium pot, heat the oil and then saute the onion for a few minutes, till softening. Add the garlic, celery, carrot, salt and spices. Saute for about 5 minutes, mixing frequently, until the vegetables are soft. You will start smelling this soup right away, and will pat yourself on the back for making such a good choice.

Add the cauliflower and potato to the pot. Add six cups of water or broth.

Bring to a boil and reduce to a simmer. Cook for about 45 minutes and then puree with an immersion blender.

Ladle the soup into bowls and garnish with cheddar.

The next time I make this, I will add a bit more curry, and I will hopefully have a carrot on hand. The consistency is basically potato soup, which makes it very versatile. You can add a bit more potato or carrot, and play with the amount of spices you use.

Oh I think sweet potato would go well with this blend!! You really can’t taste the cauliflower (I’m not a fan either). I also discovered with the leftovers, that Parm cheese goes really well with this combination!